Description
Bring the fall and holiday season to your table with this mash up of pumpkin and gingerbread! This pumpkin gingerbread coffee cake has the best of two worlds, and makes two cakes for a crowd. You can also make them and freeze one so it’s ready to bake when a craving strikes!
Ingredients
Coffee Cake Crumble –
- 1/3 cup Brown Sugar
- 1/3 cup Sugar
- 1/3 cup Flour
- 1/4 cup Butter, cubed
- 2 tsp Cinnamon
- 1 tsp Pumpkin Pie Spice
- 1 cup Pecans, chopped
Pumpkin Gingerbread Coffee Cake –
- 3 cups Flour
- 1 Tbsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 tsp Pumpkin Pie Spice
- 1/2 tsp Cinnamon
- 1/4 tsp Ground Black Pepper
- 1 15–oz can Pumpkin Puree
- 1/2 cup Full Flavor Molasses
- 1 cup Brown Sugar
- 1 cup Sugar
- 3 Eggs
- 1/2 cup Butter, melted and cooled
Instructions
COFFEE CAKE CRUMBLE:
In a large bowl combine all the ingredients. Using your fingers mash the ingredients together until the butter is nearly completely incorporated and the sugars look like wet, chunky sand. Set aside, or place in the fridge until ready to use.
PUMPKIN GINGERBREAD COFFEE CAKE:
Preheat oven to 350 degrees.
In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, ground pepper, and salt. Set aside.
In another large bowl, whisk together the pumpkin puree, molasses, brown and white sugar, eggs, and butter. Using a spatula, fold the flour mixture into the wet mixture until the mixture is nearly combined. There should be a couple of small streaks of flour left – that way you know you haven’t over mixed it.
Pour into two lightly greased or sprayed 9 inch cake pans. Spread out the cake out and smooth the tops. Sprinkle the pecan crumble over the top of each cake. Bake the cake for 25-30 minutes or until a toothpick placed in the center comes out nearly clean, with a couple of crumbs on it. Place on a wire rack to cool. Serve just warm.